Chirote
Just like white roses on a plate, Chirote have many petals / layers that just melt in your mouth. They not only look beautiful but taste delicious too.
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This authentic Maharashtrian Diwali recipe can be enjoyed during other festivals and special occasions too. This traditional Maharashtrian delicacy is so scrumptious, that once you have tasted it, this will be your favourite too.
Only needing a few ingredients, this popular Marathi recipe is easy to make too. Check out a quick video below to see how to make Layered Chirote.
Quick, easy to follow video with step-by-step instructions of How to make Chirote:
What is Chirote?
Chirote (चिरोटे), a crispy and flaky Indian sweet, hails from the western state of Maharashtra. This gorgeous looking sweet has a way of captivating your taste buds. This delightful treat is a favorite during festivals, weddings, and special occasions.
If you've ever indulged in this pastry and wondered how it achieves those perfect layers and crunch, you’re in for a treat! In this blog post, I’ll guide you step-by-step through making chirote, empowering you to recreate this irresistible delicacy right in your own kitchen.
How to Make Chirote: Uncover the Secret to Flaky, Crispy Deliciousness!
Composed mainly of plain flour (maida), semolina (rava / suji), cornflour, sugar, and ghee, this sweet pastry is transformed into a crunchy delight when deep-fried.
The dough is rolled out thin, layered, and then fried to achieve tempting flaky layers. After frying, this Diwali Faral recipe receives a dusting of powdered sugar for sweetness.
Pro Tips for Perfect Chirote
Add hot ghee to the flour mixture. Rub the ghee into the flour well using your fingers
until it forms a rough ball when pressed. This process is vital for achieving that flaky texture and preventing this sweet Khaja (खाजा) from absorbing too much ghee / oil while frying.
Slowly add little water at a time to knead a medium consistency dough. DO NOT make soft dough or else Chirote will become soft and absorb lot of ghee / oil while frying.
Let the dough rest for 1 hour. Do not skip the resting time. It allows semolina (rava / suji) to absorb moisture and soften and helps gluten to relax, making it easier to roll out the dough without tearing.
For layering, beat ghee well till it loses its grainy texture and becomes smooth before adding in the cornflour to make a creamy paste.
Roll chapatis / rotis as thin as possible.
After layering roll the log tightly ensuring there are no gaps or air pockets and press the ends to seal them.
Before rolling puris make sure layers are on top and bottom.
Roll gently or it will be hard for layers to separate while frying. Roll slightly thick puri.
Fry only 1 or 2 Chirotes at a time on low heat, avoid overcrowding the pan. Chirote will burn on high heat.
Gently and carefully splash hot ghee / oil on chirotes to separate the layers.
Chirotes are extremely delicate and can break easily, so be super gentle while flipping them over.
Fry only till they reach a light golden color.
Using a slotted spoon drain all the oil / ghee from its layers and place them on paper towels.
Sprinkle them with powdered sugar whilst they are still hot so that sugar sticks to them and doesn’t fall off easily.
Once cooled, your beautifully crisp, flaky melt-in-the-mouth chirote with lots of petals / layers are ready to enjoy. You can garnish this Maharashtrian recipe with chopped nuts or saffron to enhance the taste and presentation. Let them cool down completely before storing in an air-tight container.
Experience the Delight of Chirote
Chirote is more than just a sweet; it's an experience packed with layers of crunchiness, flakiness, and delightful sweetness. The above guide arms you with everything you need to create your own chirote at home.
Whether celebrating Diwali, Holi, Ganesh Chaturthi, Gudi Padwa, Dusshera or just enjoying a special gathering, making chirote will surely enhance the occasion. Chirote are also perfect for enjoying on a quiet afternoon with a steaming cup of tea.
So, gather your ingredients, roll up your sleeves, and try your hand at this iconic treat. Your family and friends will eagerly come back for more. Enjoy the process, and most importantly, savor every flaky bite. Happy cooking!
Measurements for all OvalShelf Recipes:
1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml
Check out the Recipe Card and Step-by-Step Instructions with Photos below.
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Recipe Card for Homemade Chirote:
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Step-by-step instructions with photos for Chirote:
• In a bowl add plain flour, semolina (rava/suji), salt and mix well.
• 2 TBSP hot clarified butter (ghee) and mix.
• Incorporate ghee well into the flour with your hands till it forms a ball when pressed in your palm.
• Knead a medium consistency dough using little water at a time.
• Cover and let it rest for 1 hour.
• Take 2 TBSP clarified butter in a bowl and beat well till it loses its grainy texture and becomes smooth.
• Add ¼ cup cornflour.
• Again beat well till it becomes creamy.
• Make 4 large balls of dough after it has rested for an hour.
• Roll 4 thin chapatis.
• Make dents with your fingers on one chapati.
• Apply clarified butter and cornflour mixture.
• Sprinkle some plain flour (maida).
• Place second chapati over it.
• Do the same for second, third and fourth chapati.
• Then tightly roll all 4 chapatis together making sure there are no gaps or air pockets.
• Seal the edges properly so they don’t open up while frying. Seal the 2 ends and stretch the roll slightly so that it has even width throughout.
• Cut into 12-13 equal parts. Keep these aside and cover so that they don’t dry out.
• Take one part and place it on rolling board so that layers are on the top and bottom.
• Press slightly from top and gently roll a slightly thick puri. You will see lots of layers on the puri. Make rest of the puris in this manner.
• Heat oil or ghee in a pan on low setting.
• After oil/ghee heats up add Chirote.
• Carefully and gently keep splashing hot oil/ghee over Chirote so that the layers separate.
• Gently flip it over as it is extremely delicate.
• Only fry till it reaches a very light golden colour.
• Chirote with lots of layers / petals is ready.
• Place Chirote on a kitchen roll after draining all the ghee / oil from its layers.
• Only fry 1-2 Chirotes at a time. Be gentle while frying as they are extremely delicate and can break easily.
• After all Chirotes are fried in this manner, spread them on a plate. Place some powdered sugar in a sieve and sift it over Chirotes.
• Delicious, delicate, melt-in-the-mouth Chirotes are ready.
• Let Chirotes cool down completely before eating or storing in an air-tight container.
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